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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste. |
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Data corrente: |
21/01/2011 |
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Data da última atualização: |
04/03/2011 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MELO, C. L. P. de; TEIXEIRA, M. do R. de O. |
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Afiliação: |
CARLOS LASARO PEREIRA DE MELO, CPAO; MARIA DO ROSARIO DE O TEIXEIRA, CPAO. |
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Título: |
Soja: resistentes e produtivas. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Cultivar: Grandes Culturas, Pelotas, ano 12, n. 139, p. 28-29, dez. 2010. |
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Idioma: |
Português |
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Palavras-Chave: |
Cultivar. |
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Thesagro: |
Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00402naa a2200145 a 4500
001 1873857
005 2011-03-04
008 2010 bl uuuu u00u1 u #d
100 1 $aMELO, C. L. P. de
245 $aSoja$bresistentes e produtivas.
260 $c2010
650 $aSoja
653 $aCultivar
700 1 $aTEIXEIRA, M. do R. de O.
773 $tCultivar: Grandes Culturas, Pelotas, ano 12$gn. 139, p. 28-29, dez. 2010.
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Registro original: |
Embrapa Agropecuária Oeste (CPAO) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
06/02/2012 |
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Data da última atualização: |
09/10/2012 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
RODRIGUEZ-AMAYA, D. B.; NUTTI, M. R.; CARVALHO, J. L. V. de. |
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Afiliação: |
DELIA B. RODRIGUEZ-AMAYA, UNICAMP; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA. |
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Título: |
Carotenoids of sweet potato, cassava, and maize and their use in bread and flour fortification. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: PREEDY, V. R.; WATSON, R. R.; PATEL, V. B. (Ed.). Flour and breads and their fortification in health and disease prevention. Amsterdam; Boston: Elsevier/Academic Press, 2011. cap. 28, p. 301-311. |
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DOI: |
10.1016/B978-0-12-380886-8.10028-5 |
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Idioma: |
Inglês |
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Conteúdo: |
The carotenoid compositions of sweet potato roots, cassava roots, and maize kernels are reviewed in this chapter, attesting to wide between-variety and between-crop variations. B-Carotene predominates in sweet potato and cassava, whereas lutein and zeaxanthin prevail in maize. Orange-fleshed sweet potatoes with considerable amounts of β-carotene are available and have been shown to improve the vitamin A status of children. Raising the provitamin A contents of cassava and maize is still being pursued, especially by biofortification. Losses of carotenoids during processing and storage of the flour produced from these staple foods have been reported, and influencing factors have been identified. Substitution of part of the wheat flour by orange-fleshed sweet potato flour is restricted by the characteristic color and flavor of sweet potato in bread, but greater substitution is acceptable in other baked products. Use of cassava and maize flours in several products has been shown to be technologically feasible, but carotenoid retention still needs to be investigated. |
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Palavras-Chave: |
Carotenoides; Fortificação. |
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Thesagro: |
Batata Doce; Farinha; Mandioca; Milho; Pão. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01912naa a2200241 a 4500
001 1914391
005 2012-10-09
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1016/B978-0-12-380886-8.10028-5$2DOI
100 1 $aRODRIGUEZ-AMAYA, D. B.
245 $aCarotenoids of sweet potato, cassava, and maize and their use in bread and flour fortification.
260 $c2011
520 $aThe carotenoid compositions of sweet potato roots, cassava roots, and maize kernels are reviewed in this chapter, attesting to wide between-variety and between-crop variations. B-Carotene predominates in sweet potato and cassava, whereas lutein and zeaxanthin prevail in maize. Orange-fleshed sweet potatoes with considerable amounts of β-carotene are available and have been shown to improve the vitamin A status of children. Raising the provitamin A contents of cassava and maize is still being pursued, especially by biofortification. Losses of carotenoids during processing and storage of the flour produced from these staple foods have been reported, and influencing factors have been identified. Substitution of part of the wheat flour by orange-fleshed sweet potato flour is restricted by the characteristic color and flavor of sweet potato in bread, but greater substitution is acceptable in other baked products. Use of cassava and maize flours in several products has been shown to be technologically feasible, but carotenoid retention still needs to be investigated.
650 $aBatata Doce
650 $aFarinha
650 $aMandioca
650 $aMilho
650 $aPão
653 $aCarotenoides
653 $aFortificação
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V. de
773 $tIn: PREEDY, V. R.; WATSON, R. R.; PATEL, V. B. (Ed.). Flour and breads and their fortification in health and disease prevention. Amsterdam; Boston: Elsevier/Academic Press, 2011. cap. 28, p. 301-311.
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Embrapa Agroindústria de Alimentos (CTAA) |
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